The avocado has a light aroma. If it is an underripe avocado, the texture is hard, crunchy and chewy, like eating a refreshing, water-rich fat. The ripe avocado is very soft. When you dig it out with a spoon, there is a special fat aroma lingering on the tip of your nose, similar to the aroma of walnuts. It tastes like cheese. The soft flesh will bloom between the mouth and tongue, and there will be a rich aroma after swallowing. It tastes great when paired with milk, sugar, chocolate, honey, cream and other desserts.

Avocado:

The scientific name is avocado. It is a plant of the genus Avocado in the Lauraceae family. It is an evergreen tree and a shade-tolerant plant. About 10 meters high, the bark is gray-green and split longitudinally. The leaves are alternate, oblong, elliptical, oval or obovate, with a very pointed apex, a wedge-shaped, very pointed to nearly round base at the base, leathery, green above, and usually slightly pale below. The flowers are light green with yellow, 5-6 mm long, the pedicel is 6 mm long, densely covered with yellowish-brown pubescence. Both sides of the perianth are densely covered with yellowish-brown pubescence, and the perianth tube is inverted conical. The fruit is large, usually pear-shaped, sometimes oval or spherical, yellow-green or reddish-brown, with corky exocarp and fleshy mesocarp, which is edible. The flowering period is from February to March and the fruiting period is from August to September. It is a fruit with high nutritional value. It contains a variety of vitamins, is rich in fat and protein, and is also high in sodium, potassium, magnesium, calcium, etc. In addition to being eaten as fruit, it can also be used in dishes and cans; the kernels contain fatty oil. It is a non-drying oil with a mild aroma, a specific gravity of 0.9132, a saponification value of 192.6, an iodine value of 94.4, and a non-saponifiable content of 1.6. It is used in the food, pharmaceutical and cosmetic industries.